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Lobster and Chorizo Burger

  • Serves2
  • DifficultyMedium
Olive oil
8 thin slices from a large chorizo sausage
1 lobster tail
Knob unsalted butter

For the tomato chutney

1 shallot, peeled and finely chopped
1 clove garlic, peeled and crushed
½ teaspoon smoked paprika
300g baby plum tomatoes, roughly chopped
2 tablespoons sherry vinegar
2 teaspoons light brown soft sugar
Pinch salt

First make the chutney. Heat a little olive oil in a saucepan, add the shallots and garlic and fry gently for 3 to 4 minutes until soft. Turn up the heat, add the remaining ingredients and cook for 5 minutes until thickened. Remove from the heat and leave to cool. Put the egg yolks, mustard, garlic and basil into a food processor and blitz until smooth. With the motor still running, add the oil in a slow, steady stream until the mixture is thick. Add the lemon juice, blitz again and season to taste. Preheat the oil for deep frying to 180°C.

Sift the flour into a bowl, stir through the yeast and salt then gradually whisk in the beer to make a smooth batter. Dust the squid rings in flour, dip in batter then carefully lower into the oil and fry for 2 to 3 minutes until golden and crisp. Drain on kitchen paper and season with sea salt. Meanwhile blanch the lobster tail for 2 to 3 minutes in a large pan of salted boiling water then drain Heat a little oil in a frying pan, add the chorizo and fry gently for 1 to 2 minutes on each side. Transfer to a baking tray and keep warm.

Meanwhile, remove the lobster meat from the shell and cut in half lengthways. Add to the pan with the chorizo oil and a knob of butter fry gently for 1 to 2 minutes until cooked through. Set aside to rest. Add the buns to the pan, cut side down, and fry for 1 to 2 minutes until crisp. To serve, spread the bottoms of the buns with the chutney then lay the lobster on top. Top with the chorizo and rocket then spread the top half of the bun with the basil aioli and press together. Serve with the squid rings.

Lobster and Chorizo Burger

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